Tuesday, August 13, 2013

Orange kissed beets with walnuts and cumin

Beets, beets, beets, beets, beets, beets (stick with it, totally worth it).  I'm always looking to eat healthier, and raw beets take care of that in spades (plus they're in season!).  Unfortunately, raw they tend to be a bit too earthy/tough.  However, I think I have found a solid combo for making a tasty, healthy, (obvi vegan), preparation for them.  This dish works in any season, due to the diversity of ingredients (toasty walnuts, hearty beets, poppy lemon, toasted cumin, and bright orange). 

Orange kissed beets with walnuts and cumin

Serves 4-6
This is a forgiving recipe, so all of the quantities are really just loose suggestions. Season to taste!

  • 3/4 cup/75 g walnuts, toasted and coarsely chopped
  • 3 medium large beets (about 12 oz/400g), peeled
  • 1 t cumin seeds, toasted and ground
  • a couple of handfuls parsley, chopped
  • 1/2 c or so fresh squeezed orange juice
  • 2 T fresh lemon juice
  • 1 T olive oil
  • Salt & pepper to taste
Peel the beets, and either grate them or use a matchstick cutter on a mandolin (I used the smallest setting on a spiralizer which made quick work of them).

Place beets in non-reactive bowl (glass or plastic) and toss in the rest of the ingredients until evenly distributed.  Let the ingredients marinade in the citrus blend for about 20 minutes, periodically tossing around again.  This will help lighten up the earthiness of the dish.

When plating, feel free to adorn with another drizzle of olive oil, more chopped nuts, or fresh parsley.

Tuesday, August 6, 2013

Blueberry Lavender Lemonade - Sugar optional!

Blah blah blah, summer, blah blah blah, fresh berries like whoa, farmers markets double rainbows naked swims, blah blah blah... I've actually been making some amazing food like whoa, but I've also been on a dietary cleanse that restricts me to mostly fresh fruits and vegetables so my standard for "amazing," may be a little uncalibrated at the moment.  Regardless, I'm honestly going to try to get a few blog posts in before I head out to Burning Man for the summer (where I'm camping with TottenKitten!). Wish me luck, I know I said the same thing my second to last post, in uhm... April.

Anyway, on this recipe. I'll post the notes here. You can ditch sugar for your sweetner of choice (a blend of erythritol and stevia is pretty solid, or a blend of stevia and sugar). Refreshing, perfect for summer, all that jazz. Oh, speaking of jazz... It goes great with a little bit of champagne or sparking water! 

Lavender Blueberry Lemonade

  • 1 cup/130g sugar
  • 4 1/2 cups water
  • 1/4 cup dried lavender blossoms *
  • 1 cup fresh squeezed lemon juice
  • 3/4 cup fresh or frozen blueberries
Step 1: Combine 1 c water and the sugar (or sugar sub) into a small sauce pan and bring to a boil, stir until sugar is dissolved. Kill heat and add the lavender. Cover and let steep for about 10 minutes (if you over-steep this, it will become too medicinal tasting), strain into blender bowl and let cool.

Step 2. Add the remaining ingredients and blend. Strain if desired (but I like the blueberry solids, personally), and pour into glasses with a few blueberries to accessorize your beverages.  You may also mix with some sparking water or spirits.

* You can get lavender blossoms from any number of places. I picked mine up at the Copley Square Farmer's market in Boston.